Description
This ravioli soup is a hearty, yet balanced winter meal that offers an amazing sauce over cheese ravioli with a pop of kale greens to boost the healthiness!
Ingredients
Units
Scale
- 1/2 pound mild (or hot) Italian sausage, casing off
- 1/4 cup onion, diced
- 2 stalks celery, diced
- 1/4 cup frozen carrots and peas
- 12 ounces pasta sauce
- 4 cups unsalted chicken broth or chicken bone broth
- 1/4 cup sun-dried tomatoes
- 1 (9-oz) package cheese ravioli
- Half package of 1 (8-oz) baby kale kit (baby greens, toppings, dressing)
- 2 tablespoons part-skim ricotta cheese
Instructions
- Preheat a large saucepan over medium-high heat. Brown sausage for 5-7 minutes, stirring to crumble meat. Cook until no pink remains. Stir in onion, celery, carrots, and peas into the sausage and cook for 4 minutes, stirring often.
- Reduce heat to medium-low. Stir in pasta sauce, broth and sun-dried tomatoes. Simmer for 8-10 minutes, stirring occasionally.
- Add ravioli to the sauce, cook for 4-5 minutes or until the ravioli is tender.
- To serve, divide soup into two serving bowls. Top each bowl with handful salad greens, then sprinkle with salad toppings, and drizzle with dressing. Finish with 1 tablespoon ricotta cheese for each bowl and serve.
Notes
- You can easily double the recipe to make 4 servings.
- Recipe partially adapted from Publix Aprons.
Nutrition
- Serving Size: 1
- Calories: 951
- Sugar: 16.8g
- Sodium: 2208.8mg
- Fat: 49.8g
- Carbohydrates: 86.3g
- Protein: 40.5g
- Cholesterol: 150.4mg